* Use a beef stock, tomato puree, red wine, ham hock stock, rich vegetable stock, or any combination to provide color to the sauce.
Sauce:
Heat the oil and fry the onions, dill, and caraway for 5 minutes. add the broth and wine and deglaze the pan; simmer 5 minutes. Remove from heat and stir in arrowroot slurry; return o he heat and stir until thickened and clear.
Preheat the over to 350F. Steam the potato slices for 5 minutes, remover from the heat and cool under running water.
Layer half he potatoes in an oiled 9x9 baking dish. Scatter the apple and Canadian bacon over the potatoes. our the sauce on top. Arrange the rest of the potato slices in an overlapping pattern on the sauce and press down. Brush with the oil and bake, uncovered for 1 hour.
NOTES : This sounds good. I'd use the Yves fatfree Canadian bacon, which I find to be a good substitute for the real stuff.
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